Ingredient: Salamis - Mortadella
Category: Cured Sausages - Italy
Season: All
Mortadella is an Italian cold cut (salume) made of finely hashed/ground heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
It is delicately flavoured with spices, including whole or ground black pepper, myrtle berries, nutmeg, and coriander.
Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style.
The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic.
The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked.
This mortadella has Protected Geographical Indication status under European Union Law.
The zone of production is extensive: as well as Emilia-Romagna and the neighbouring regions of Piedmont, Lombardy, Veneto, Marche and Tuscany it includes Lazio and Trentino. |